| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Desserts, Pastries | 12 | Servings | |
INGREDIENTS
| 1 | Recipe basic puff pastry | |
| 1 | Egg yolk | |
| 1 | ts | Water |
| 6 | c | Peeled sliced apples |
| 3/4 | c | Firmly packed brown sugar |
| 3/4 | c | Chopped pecans |
| 3 | tb | Butter or margarine; melted |
| 1 1/2 | tb | Lemon juice |
| 2 | ts | Cornstarch |
| Powdered sugar |
INSTRUCTIONS
Roll pastry into a 17- x 13-inch rectangle. Cut pastry into 4-inch squares; place squares on ungreased baking sheets. Combine egg yolk and water; brush edges of pastry with yolk mixture. Fold each square of pastry into a triangle; press edges of foldovers together with a fork. Bake at 425°F for 13 to 15 minutes or until foldovers are puffed and golden brown. Let foldovers cool on a wire rack. Combine apples, brown sugar, pecans, butter, lemon juice, and cornstarch in a medium saucepan, stirring until cornstarch dissolves; bring to a boil. Reduce heat to low; cook, uncovered, about 10 minutes or until apples are tender. Slice foldovers in half horizontally, not cutting completely through long side of pastry. Spoon hot filling into foldovers; sprinkle tops with powdered sugar. Yield: 1 dozen. Note: One (17 1/4-ounce) package frozen puff pastry may be substituted for Basic Puff Pastry. Busted by Gail Shermeyer <4paws@netrax.net> Recipe by: The Southern Living Cookbook, 1987, 8487-0709-5 Posted to MC-Recipe Digest by Gail Shermeyer <4paws@netrax.net> on May 02, 1998
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